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18#
發表於 2005-6-8 04:29 AM
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Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:% P( f6 O( R( D& Q l# O3 I; }) }
成太, 我想問如何挑選一塊靚既牛扒?
9 I% x- p% g1 c' w# R/ u有何秘訣?
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thanks in advance 0 l9 e8 Y% Z6 B7 e- ?" e, T) H- G
9 j/ Z9 W- m, ^0 KI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...: Z+ {+ T5 y0 F9 _9 Q( L" K% O% {7 X
$ k$ Q2 L. S* u9 W+ _' V1) Filet Mignons (tendorlion)# E! Y0 s* `: F: |
Most expensive, most tender,boneless, medium fat, medium favor.
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& |9 a5 p! ]. i2) rib steak (with bone) and rib eye (boneless)$ `/ r4 \: |" D/ Y1 B1 X
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
% `, f% O2 \+ V& G" U6 j8 v, uStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin& a8 v! W& U& G. R4 m3 ]1 _! B
Lean, tougher, cheaper1 F" n) m2 A- |0 E6 e1 Q4 ~
. k4 F7 j$ j3 n- D5) T-bone" R( T" l; K% b0 X6 c& Z
T-bone is a special cut that has the T shape bone: @4 X& v) N/ r% D
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons4 G" g9 J9 J0 H: z% Y
, U+ x( M8 I) d- M# m9 oI personally like Filet Mognon or Rib eye the best because they are the most tender. And I perfer Rib eye over filet because of the better favor.
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0 R( a# q9 ?8 n. \5 _7 L7 WSteak is best grill on open fire or special high tempature oven. |
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